Rose nut stuffing

Rose nut stuffing

Introduction:

"Every day is new. Although day after day repeated the same thing: carrying water, cutting wood, eating. Life as like as two peas, and what is the same is the same as death. One cannot step into the same river at once. Every day we die at night and are reborn at dawn, without the memory of a previous life The change of rose bean paste filling. This time, another bottle of rose sauce was used. It's a little strange: unlike the usual rose sauce where you can see the petals, it's more like the jelly that's stirred into mud. Are petals as pectin rich as apples? It's very suspicious. However, whether it is true or added later. The presence of gum will undoubtedly contribute to the taste of the filling. Pure rose flavor, fragrant in the mouth, if you eat too much, will you feel monotonous? Add some nuts to add a firmness to the softness. "

Production steps:

Step 1: Materials

Step 2: stir fry the white bean paste

Step 3: add rose sauce

Step 4: stir fry evenly over low heat, continue to stir fry until slightly dry

Step 5: add sugar

Step 6: stir well

Step 7: stir fry again until slightly dry

Step 8: add corn oil and stir fry

Step 9: stir fry until the water is dry, and form a non stick ball

Step 10: bake the nuts and chop them

Step 11: add in the fried bean paste

Step 12: stir well, remove from heat and cool

Materials required:

White bean paste: 240g

Rose sauce: 120g

Sugar: 90g

Corn oil: 40g

Peanuts: 30g

Watermelon seed: 30g

Note: stir fry the whole process of small fire, so as not to paste the bottom of the pot. Nuts can be changed according to their own preferences, but need to be shelled and peeled in advance, and roasted to use.

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: sweet